A creamy, zesty Caesar like dressing made with anchovies.
|1 Tbsp.||Lemon Juice|
|2 Tbsps.||Prepared Mustard|
|2 2-oz. tins||Anchovy Fillets, flat|
|1 tsp.||Monosodium Glutamate, (MSG or Accent)|
|1 tsp.||Black Pepper, coarsely ground|
|1 clove||Garlic, or 2|
|2 cups||Salad Oil|
Place the Lemon Juice, Prepared Mustard, Anchovy Fillets including the oil from the tins, Sugar, Monosodium Glutamate and coarsely ground Black Pepper in a blender in that order. Chop the Onion and Celery into large pieces that will easily lie flat in the blender and place in the blender along with the peeled Garlic cloves. BLEND WELL!
Add the raw Eggs one at a time blending slowly after adding each egg. Add while blending the Salad Oil. WARNING: The dressing should be blended uniformly in color and consistency. However, the longer you blend the thicker it will get. I sometimes blend to dressing consistency, pour off what I want for dressing, and blend the rest to a thicker consistency to use as a vegetable or chip dip.
As the story goes, Rehetta Killion payed the chef at the old Mayfair Hotel $100 for this recipe of their house salad dressing when it was closing.
Mayfair Caesar Salad - My version of a Caesar Salad using the Mayfair dressing.
Source: Rhetta Killion, mother of Jim, a friend from the seminary.
Total Time: 0:20
Yield: 1 quart
Nutrition Facts per Serving:
14g Fat (94.3% calories from fat)
trace Dietary Fiber
Exchanges per Serving:
0 Lean Meat
0 Other Carbohydrates.
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